Easy Summer Pudding

Submitted by Chef #274732 (Duncan)

"A Traditional British Seasonal Pudding Re-creating dishes I remember with great fondness like my Grandmother’s Trifle, Scrambled Eggs or Summer Pudding are only three from a long list of my favourites. The trifle is always popular at parties, and the scrambled egg (which took me years to perfect it to get it exactly like my Gran used to make) is always a hit when we have guests staying for breakfast. Summer Pudding is another that evokes fond memories. It is a dish I have grown up with and loved for many years. Going to the PYO (Pick-Your-Own) farms to get the fruit is a tradition me and my partner Tom still continue with our friends. Returning home (usually stuffed with the amount of strawberries eaten!), carefully preparing the fruit, and then the pudding and then having to wait for it to be ready before serving with fresh cream. This is a very easy dish to prepare and ideal for using any type of soft local seasonal fruits. There are many recipes out there for Summer Pudding and this is just my take on it."

 

• Ready In: 24hrs
• Ingredients: 8
• Serves: 8

ingredients

• 1 lb strawberry
• 6 ounces raspberries
• 6 ounces black currants
• 6 ounces red currants
• 6 ounces blackberries
• 18 slices white bread
• 6 ounces golden caster sugar
• 3 tablespoons water

directions

1. Wash and prepare the fruits carefully.
2. Place the water and sugar in a saucepan and heat gently until the sugar has dissolved.
3. Add the fruits and cook gently for a few minutes – do not boil rapidly.
4. Allow the mix to cool and check for sweetness – add more sugar if required.
5. Take 8 individual pudding moulds and line with cling film.
6. Remove the crusts from the bread.
7. Take 8 slices of the bread and cut them in half to form oblongs.
8. Line the insides of the moulds with the oblongs.
9. On 2 slices cut them into quarters to make squares to line the bottom of the moulds – there should not be any gaps.
10. Spoon carefully into the moulds the fruit mixture to the top.
11. Keep back some of the juice from the fruits.
12. With the remaining bread cut out circles big enough to cover the whole of the mould.
13. Place the bread lids on top and fold over the cling film.
14. Place the moulds on a tray and place another tray on top.
15. Place weights on top of the tray and refrigerate the puddings over night.
16. Turn out the puddings and remove the cling film.
17. With a pastry brush give the puddings a gentle coat of the saved juices of the fruit. If there are any white bits still showing this will cover them up.
18. Serve chilled with pouring cream.